Part of "Swank Living" is having great food. For Easter I made prime rib, a first for me. I followed a recipe by Alton Brown and Paula Dean of Food Network fame. It came out incredible. Here is the recipe for all my swanky friends.
FOOLPROOF STANDING RIB ROAST
Adapted from Paula Dean and Alton Brown
Recipe:
1 (5 Pound) standing rib roast
Extra Virgin Olive Oil
Seasoning
1-cup salt
¼-cup black pepper
¼-cup Garlic powder
Allow roast to stand at room temperature for at least 1 hour.
Preheat the oven to 375 degree F.
Rub/coat the roast with olive oil.
Rub/coat the roast with the seasoning. Make enough to fully cover the roast.
Place the roast on a rack in the pan with rib side down and fatty side up.
Roast for 1 hour.
Turn the oven off – Leave the roast in the oven but do not open the oven door for 3 hours.
About 30 – 45 minutes before serving time, turn the oven to 375 degrees F. and re-heat the roast.
*****Important*****
Do not remove the roast or open the oven door from the time the roast is put in until ready to serve. If you wish to use a remote thermometer, place the probe in the roast prior to cooking.
This recipe results in a roast that is rare. It is recommended that a pot of beef broth be available on the stove warmed to a simmer. Rare servings may be placed in the broth to finish to medium or well done in a short amount of time without drying out the meat.
Sauce Recipe:
1-½-cups of good mayonnaise
3-tablespoons of Dijon mustard
1 ½-tablespoons whole-grain mustard
1-tablespoon prepared horseradish
1/3-cup sour cream
¼-teaspoon kosher salt
Blend all ingredients together in a bowl.
Thanks to Kevin Z. for turning me onto this great recipe.
We now return to regular swank programming.